Fathers Day Potato Salad Recipes

DAD'S POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
• While potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spiral pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, rinse with cold water, and let cool.
• Peel the potatoes. Chop potatoes and hard-cooked eggs into bite-size pieces in a large bowl. Mix in the cooked pasta, dill pickles, and green onions. In a bowl, stir together the mayonnaise, Worcestershire sauce, enough dill pickle juice to make a creamy dressing, and salt and pepper to taste. Pour the dressing over the potato mixture, and toss lightly to coat all ingredients with dressing. Chill the salad until cold, at least 30 minutes.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

FATHER'S DAY POTATO SALAD

Steps:

• Remove eyes from potatoes and cup up into desired size chunks.
• Place in a sauce pan and cover with water.
• Bring to boil.
• Cook until soft but do not over cook.
• Drain potatoes and let cool.
• Add Mayonnaise, mustard, vinegar, hot sauce, sugar, salt and sweet pickle relish.
• Mix well.
• Chop dill pickles, celery, radishes, olives, parsley and green onions.
• Mix into salad.
• Chill for atleast one hour before serving.

CONTEST-WINNING OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; add eggs, celery and onions. , In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

FATHER'S DAY POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Heat a cast iron skillet and add the olive oil.
• Season the potato cubes with salt and pepper to taste.
• Saute the potatoes in the hot olive oil, stirring until the potatoes start to brown.
• Add garlic, onion, and rosemary and add a ladel of chicken broth and stir.
• Over medium-high heat continue to stir and add ladels of chicken broth as the potatoes absorb the liquid -- very much like risotto, a little at a time.
• The potatoes will reach an al dente state, keep testing because you don't want mashed potatoes.
• Remove from the heat and add the cream, stirring until all mixed well and looks real creamy.
• Taste and reseason with more salt and pepper as needed.
• Then drop in the cheese and mix.
• Pop into the oven for about 10-15 minutes, or until the cheese is all melty and bubbling.
• Accent with either minced parsley or chives and serve.